Macaroons

Recipe Ingredients

3 1/4 cups	302g / 10oz	Unsweetened shredded coconut
1 1/2 cups	355ml	Walnuts - (9 oz)
1 1/3 cups	83g / 2.9oz	Rolled oats
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Vegetable oil
1/3 cup	78ml	Barley malt
2/3 cup	218g / 7.7oz	Pure maple syrup
2 tablespoons	30ml	Vanilla extract

Recipe Instructions

Preheat oven to 350 degrees. Spread 2 1/2 cups coconut and walnuts on separate baking sheets. Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes. Bake walnuts until lightly toasted, 8 to 10 minutes. Set toasted coconut and walnuts aside; keep separate.

Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Lightly brush two baking sheets with oil or line with parchment paper; set aside.

Put oats in a food processor and pulse on/off 6 times. Transfer oats to large bowl and add toasted coconut and salt. In food processor, process walnuts to a paste. Add oil, barley malt, maple syrup and vanilla and process until blended and smooth. Add wet ingredients to dry and mix well.

Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut. Place cookies on prepared baking sheets, spacing 2 inches apart. Bake until bottoms are lightly browned, about 15 minutes. (Don't overcook; macaroons should be moist and chewy.) Transfer cookies to wire racks to cool.

This recipe yields 2 1/2 dozen.

Per Cookie: 166 Cal; 2g Prot; 12g Total Fat (6 Sat. Fat); 13g Carb.; 0mg Chol; 23mg Sod.; 2g Fiber.

Source:
Vegetarian Times, December 2000

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